Yucateca BBQ Glaze:
In hot pan toast ancho chile powder for about 30 seconds. Hydrate toasted ancho chile powder and cocoa in water. Mix all ingredients and let sit 12-24 hours to marry flavors.
To Build Sandwich:
Toss 1 cup Yucateca BBQ Glaze with 1 lb. slowly smoked pulled pork shoulder. Spread onto a rustic 6" roll that has been split and toasted. Top with braised kale and sliced red onions.
Tips . Hints . Variations
Prepare as directed with braised collard greens or spinach.
Chicken or pulled beef works nicely with this glaze.